Here's oneChard is "silverbeet" in some locales, hence the strange name
* Exported from MasterCook *
Silverbeet & Ricotta Torte
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 grams silverbeet, after stems are removed -- (about 2 supermarket bunches worked fine)
400 grams ricotta cheese -- (a 1-lb. container worked fine)
6 tablespoons parmesan cheese -- grated
3 eggs -- lightly beaten
1 large onion -- finely chopped
2 cloves garlic -- peeled and finely chopped
3 tablespoons olive oil -- divided
2 sprigs fresh tarragon -- finely chopped
1/8 teaspoon nutmeg -- or to taste (I use about a scant 1/4 tsp)
salt and pepper -- to taste
The source recipe called for a "moderate oven" I use 350 F., and that
seems to work well.
Wash the silverbeet thoroughly and trim off the stalks (reserve stalks for
another use). Bring water to a boil in a saucepan big enough to hold the
silverbeet, add a pinch of salt if desired (it is optional) and cook the
silverbeet until the leaves have just wilted, between 2 and 3 minutes.
Drain the silverbeet in a colander, and squeeze out as much moisture as
possible. (Pat dry with kitchen paper if necessary.) When satisfied that
the silverbeet is free of moisture, chop it finely and put it aside.
Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but
not brown. Put aside to cool.
Mash the ricotta with a fork and whisk well. Add the lightly beaten eggs.
Then fold in the cooled onion and garlic, the chopped silverbeet, the
finely chopped tarragon, and the Parmesan cheese. Season to taste with
salt, pepper and nutmeg, and gently fold in the seasonings.
Lightly grease a 9" springform pan with the remaining olive oil. Transfer
the mixture to the pan, spread to level off, and bake for 45-50 minutes,
or until cooked. The torte will cook like a cake, rising and pulling away
from the edges of the pan once it is cooked.
Remove the torte from the oven and leave to cool for 10-15 minutes.
Release the torte from the springform pan and cut into wedges to serve.
Variations: Use a mixture of greens: spinach, silverbeet and endive. Use
a mixture of ricotta and feta, or for a totally non-Greek dish, use
entirely different cheeses.